Garnishes

In a double boiler (or a a microwave-safe bowl), melt the chocolate (use low heat if microwaving). Add the sea salt and cinnamon. Whisk until uniform and smooth and turn the heat to low.

Dip the strawberries into the chocolate mixture and transfer them to a baking sheet lined with parchment or wax paper.

If desired, before the strawberries cool and firm up, roll the strawberries in shredded coconut or chopped nuts for a nice presentation.

Let the berries cool for about 10 minutes, and then transfer them to the refrigerator for about 20-30 minutes to set up before serving.

To make the whipped cream, refrigerate the coconut milk can overnight. Open the can carefully and make sure not to shake it. With a spatula or spoon, remove only the cream from the top and discard the coconut water or use it in another recipe. Place the cream in a standing mixer with the sweetener, vanilla, and salt, and lightly whip it.

Serve the coated berries with cream for dipping.

Note: Ceylon, or "true" cinnamon, has a lighter and more complex flavor than Cassia cinnamon, making it the preferred spice for this recipe. It is generally sold in specialty stores. Cassia cinnamon, more commonly found, can be substituted if Ceylon cinnamon is not available.

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